Camembert originated in the village of the same name in 1791 by Marie Fontaine.It became one of the most prized cheeses of the world. It is a surface ripened cheese and is sprayed with Penicillium camembertii or Pencillium Candidum to encourage the growth of the edible white mold on its surface.

It must be stored at 45F in a RH of 95%

One half gallon of milk will make enough curd to fill a standard camembert mould that is 4.38" x4.58" the mould had drainage holes in the sides and is open both ends and makes two pound of cheese.

CAMEMBERT.

1 hour 30 mins.

Warm one gallon of milk to 90F and add half a carton of buttermilk mix thoroughly and let ripen for 1.5 hours.

Add quarter Tsp of rennet in cool water stir well but gently and leave to set for one hour until clean break is achieved.

Keeping the temp at 90F cut the curd into half inch cubes and stir gently for 15 mins.

Sterilize the moulds and mats .

Leave the pot of curds rest for 15 mins and then pour off the whey to the level of the curds.

Now ladle the curds gently into the moulds until full.

Let the mould drain for one hour ands then flip the moulds be carefull you do not tear the cheese when removing the mat.

Turn the cheese at hourly intervals for five hours or until the cheese is about 1.5 inches high and has shrunk from the sides of the mould.

When the cheese had sufficiently drained sprinkle coarse salt over all surfaces of the cheese and let it rest for 10 mins for the sale to dissolve.

Put the white mold powder in a pint of water in an atomizer spray and shake well to dissolve it. Lightly spray all surfaces the cheese should not appear to be wet.

AGEING.

Place the cheese on a cheese mat and age at 45F and 95%RH. Let the cheese set for five days until; the first whiskers of mold appear on the surface.

When the white mold appears turn the cheese over and leave for nine days .

After 14 days of ageing a profuse white mold will have developed.

Wrap the cheese in cellophane (not plastic wrap as it needs to breath) and store at 45F for four to six weeks.

The cheese is ready to eat when it has a runny consistency throughout when served at room temperature. This should be about six weeks after wrapping.

If a blue mold appears the it is too humid reduce the humidity and remove the blue mold.